Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c All-purpose flour
1/2 ts Salt
1/2 ts Chili seasoning
1/4 c Cold margarine, diced
1/4 c Lard, diced
1/2 c Finely grated Cheddar cheese
3 tb Cold water
6 sl Bacon, chopped
2 Onion, chopped
4 oz Crabmeat, flaked
3 Eggs
2/3 c Half-and-half
1/2 ts Mustard powder
1/4 ts Cayenne pepper
Salt to taste
Tomato slices (opt)
Italian parsley sprigs (opt)
Preheat oven to 400 F (205 C). In a bowl, combine
flour, salt and chili seasoning. Cut in margarine and
lard until mixture resembles bread crumbs. Add cheese
and mix well. Stir in cold water and mix to form a
fairly firm dough. Knead gently on a floured surface
and roll out pastry. Set a 10" flouted flan pan with a
removable bottom on a baking sheet. Press pastry into
flutes and trim edge neatly. Prick base with a fork.
Line pastry with waxed paper and fill with dried beans.
Bake 15 minutes. Remove waxed paper and beans and bake
5-10 minutes more or until dry and lightly golden. Fry
bacon 3 minutes. Add onion; cook 2 minutes. Remove
from heat; mix with crabmeat. Spoon mixture into flan
shell. Whisk eggs, half-and-half, mustard, cayenne and
salt. Pour into flan shell. Bake 30-35 minutes or
until set and lightly golden. Garnish with tomato and
parsley, if desired, and serve warm or cold.
